Description
Enjoy these soft and fluffy gingerbread cinnamon rolls topped with a sweet and creamy eggnog glaze. Perfect for a festive breakfast or holiday treat.
Ingredients
- For the Gingerbread Dough:
- 1 ⅓ cups whole milk, warmed to about 110°F (43°C)
- ⅓ cup granulated sugar
- 1 packet active dry yeast (2 ¼ tsp)
- 5 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp salt
- ⅔ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ¼ cup molasses
- For the Gingerbread Filling:
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- 2 tbsp molasses
- 1 tbsp ground cinnamon
- 1 ½ tsp ground ginger
- For the Festive Eggnog Glaze:
- 2 cups powdered sugar, sifted
- 4-5 tbsp non-alcoholic eggnog
- 1 tsp vanilla extract
- Pinch of ground nutmeg
Instructions
- Prepare the Dough: In a small bowl, stir together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. In the bowl of a stand mixer, whisk together the flour, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the softened butter, eggs, molasses, and yeast mixture to the dry ingredients. Using the dough hook, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Prepare the Filling: While the dough rises, beat the softened butter and molasses together in a bowl. In a separate small bowl, whisk together the brown sugar, cinnamon, and ginger.
- Assemble the Rolls: Punch down the risen dough and place it on a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the molasses butter evenly over the dough, then sprinkle the brown sugar mixture on top.
- Starting from one of the long ends, roll the dough tightly into a log. Use a sharp knife to slice the log into 12 equal rolls.
- Arrange the rolls cut-side up in a greased 9×13-inch baking dish. Cover and let them rise for another 30-45 minutes until puffy.
- Preheat the oven to 350°F (175°C). For extra gooey rolls, pour about ⅓ cup of heavy cream over the rolls before baking.
- Bake for 25-30 minutes, or until the tops are golden brown. Let the rolls cool in the pan for about 10-15 minutes.
- Make the Glaze: While the rolls cool, whisk together the powdered sugar, 4 tablespoons of eggnog, vanilla extract, and a pinch of nutmeg until smooth. Add more eggnog, one teaspoon at a time, to reach your desired consistency.
- Spread the glaze over the warm rolls and serve.
Notes
- For a richer glaze, use full-fat eggnog.
- Heavy cream is optional but adds extra moisture to the rolls.
- Ensure your yeast is active for the best dough rise.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American